Ancho-Honey Glazed Pork Carnitas with Chipotle Slaw
Tender and succulent pork carnitas are slow-cooked and then crisped to perfection, coated in a smoky ancho chili and sweet honey glaze. This dish is served with a vibrant and zesty chipotle slaw, offering a perfect balance of flavors and textures.
Prep Time
300 min
Difficulty
Medium
Servings
6
Calories
550 kcal
Instructions
- 1
Trim excess fat from the pork shoulder and cut into large chunks. Place the pork in a large pot. Squeeze the juice from the orange over the pork, then add the halved orange. Add the chopped onion, smashed garlic cloves, bay leaves, and cumin seeds to the pot.
~5 min - 2
Add enough water to almost cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork is very tender.
~180 min - 3
While the pork is simmering, prepare the ancho-honey glaze. Remove the seeds and stems from the dried ancho chilies. In a small saucepan, combine the chilies, honey, and 1 cup of water. Simmer for 15 minutes, then remove from heat and let it steep.
~15 min - 4
Once the pork is tender, remove it from the cooking liquid using a slotted spoon. Shred the pork with two forks and discard any large pieces of fat or bone. Strain the cooking liquid and reserve it.
~10 min - 5
In a frying pan or on a baking sheet, crisp up the shredded pork. This can be done by searing it in a hot pan with a little of the reserved cooking liquid, or by spreading it on a baking sheet and broiling it until golden brown and slightly crispy.
~15 min - 6
Strain the steeped ancho chili mixture and discard the chilies. Blend the remaining liquid until smooth. Stir this blended mixture into the honey for the glaze. Add the salt and pepper.
~5 min - 7
Once the pork is crisped, toss it with the ancho-honey glaze until evenly coated. Return to the oven briefly (if broiling) or cook in the pan for another few minutes to allow the glaze to caramelize.
~5 min - 8
For the chipotle slaw, finely shred the cabbage and thinly slice the red onion. Chop the cilantro. In a large bowl, combine the shredded cabbage, sliced red onion, and chopped cilantro.
~10 min - 9
In a small bowl, whisk together the mayonnaise, minced chipotle peppers in adobo sauce, and lime juice. Season with salt and pepper to taste.
~5 min - 10
Pour the chipotle dressing over the slaw mixture and toss to combine. Serve the glazed carnitas with the chipotle slaw.
~2 min
Tips
- For extra crispy carnitas, broil them on a single layer on a baking sheet for a few minutes, watching carefully to prevent burning.
- The chipotle slaw can be made a few hours in advance and stored in the refrigerator. The flavors will meld beautifully.
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